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Strawberry Cheesecake Recipe

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4.1 from 11 reviews

This classic strawberry cheesecake features a crunchy spelt graham cracker crust, a creamy and smooth cream cheese filling baked in a water bath for extra moisture, and a fresh strawberry topping made from diced and pureed berries cooked with cornstarch to a luscious glaze. Perfectly balanced in sweetness and texture, this dessert is ideal for a special occasion or an indulgent treat.

Ingredients

For the base:

  • 2 cups (150g) spelt graham cracker crumbs
  • 1/4 cup (50g) brown sugar
  • 1/3 cup (75g) butter, melted

For the filling:

  • 32 oz. (900g) cream cheese
  • 7 oz. (200g) sour cream
  • 3/4 cup (150g) sugar
  • 1 tbsp. vanilla extract
  • 1/4 tsp. salt
  • 4 large eggs

For the topping:

  • 18 oz. (500g) strawberries
  • 1 tbsp. cornstarch
  • 2 tbsp. sugar

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C) and line an 8-inch (20cm) springform pan with baking parchment. Wrap aluminum foil around the outside of the pan to make it waterproof for the upcoming water bath. Melt the butter. Crush the spelt graham crackers using a freezer bag and rolling pin or a food processor, then combine the crumbs with brown sugar and melted butter until evenly mixed. Press this mixture firmly into the bottom and sides of the prepared pan, creating a crust that nearly reaches the edge. Bake for 12 minutes, then remove from the oven and allow to cool slightly. Reduce oven temperature to 300°F (150°C).
  2. Make the filling: In a large bowl, blend the cream cheese, sour cream, and sugar until smooth and well combined. Add vanilla extract and salt, mixing thoroughly. Incorporate the eggs one at a time, mixing on low speed after each addition until just combined to avoid overmixing. Pour the filling into the pre-baked crust and smooth the top evenly.
  3. Bake in a water bath: Place the springform pan inside a larger roasting or baking pan, ensuring there is space around it without touching the pan sides. Pour hot water into the outer pan so the springform sits in a shallow water bath (a few inches deep). Bake at 300°F (150°C) for 75 to 90 minutes, or until the cheesecake edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside for an additional 60 minutes to gently finish cooking. Remove the springform pan from the water bath, run a sharp knife around the edge to loosen the cheesecake, and let it cool completely. Chill in the refrigerator for at least 4 hours or overnight for best results.
  4. Prepare the strawberry topping: Wash the strawberries, remove the stems, and cut them into small dice. Reserve about one-quarter of the diced strawberries and puree them in a food processor or with an immersion blender until smooth. Transfer this strawberry sauce to a small pot and whisk in the cornstarch and sugar until fully dissolved. Heat the mixture to a boil, then remove from heat and let it cool slightly. Fold in the remaining diced strawberries and chill the topping until fully cooled.
  5. Assemble and serve: Carefully remove the cheesecake from the springform pan and place it on a serving plate. Pour the strawberry topping over the cheesecake, allowing it to drip over the edges, or create a whipped cream border around the edge to hold the topping in place as preferred. While you can serve immediately, it is recommended to refrigerate the combined cheesecake for an additional hour for flavors to meld. Store any leftovers in the fridge.

Notes

  • Using a water bath during baking prevents cracking and ensures creamy texture in the cheesecake.
  • Let the cheesecake chill for several hours or overnight for the best set and flavor.
  • If you prefer a sweeter or less sweet topping, adjust the sugar quantity accordingly.
  • Spelt graham crackers can be substituted with regular graham crackers if unavailable.
  • Be careful not to overmix the filling once eggs are added to avoid incorporating excess air, which causes cracks.
  • Wrapping the pan in foil is essential to prevent water from seeping into the crust during baking.

Find it online: https://cookedbysarah.com/strawberry-cheesecake-recipe/